Boil the cavatappi pasta according to package directions, then drain and set aside.
Grate the mozzarella, colby jack, and sharp cheddar cheeses. Toss them together in a large bowl, then divide the mixture in half.
In a small bowl, mix together the chicken bouillon, garlic powder, and smoked paprika.
In a large pan or pot over medium heat, melt the unsalted butter. Add half of the spice mixture and toast it briefly.
Whisk in the flour, one tablespoon at a time, to avoid lumps. Cook the roux for about 2 minutes to cook off the raw flour taste.
Gradually whisk in the evaporated milk and heavy cream until the mixture is smooth.
Add the remaining spice mixture and the Dijon mustard, whisking continuously until the sauce thickens slightly.
Turn off the heat. Gradually add one half of the grated cheese mixture into the hot liquid, whisking until completely melted and smooth.
Fold the cooked cavatappi pasta into the cheese sauce until every noodle is well coated.
Pour half of the macaroni and cheese mixture into a baking dish and spread it evenly. Sprinkle half of the remaining grated cheese over the top.
Add the rest of the macaroni and cheese mixture, spread it evenly, and top with the final portion of grated cheese.
Bake in the oven for 25 to 30 minutes. Broil for the final 3 to 4 minutes until the top is golden and bubbly.
Cook it hands-free.
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